Wash the chicken breasts, cut into cubes, chop the onion finely, chop the sun-dried tomatoes into noodles, soak the mushrooms in water (for half an hour before cooking) and scrape the garlic.
Fry the onion in a little oil, add the chicken cubes, salt and pepper and sauté until the meat is white on all sides.
Next, add the garlic, turmeric, tomatoes, overcooked mushrooms and pour in the broth or dissolved broth in water. Simmer, stirring occasionally, until the meat is tender (it only takes a short time).
Finally, add the cornstarch, dissolved in a little water and let it cook for a while.
If necessary, season with salt and pepper.
Cook the pasta rice according to the instructions on the package, add the butter and peas and serve.
Garnish with parsley and paprika, or whatever you have on hand.
